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1. In a deep 2-quart saucepan, bring 1½ cups water to a boil over high heat and add the salt. Gather the spinach into a large bouquet, set it stem side down into the pan and cover tightly.
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2. Cook for about 5 minutes over high heat or until the upper leaves begin to wilt. Immediately drain the spinach in a large colander and plunge it into cold water to stop its cooking and set its color.
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3. With a large knife, cut away and discard the stems, and with your hands squeeze the leaves as dry as possible. Then cut them into 1-inch pieces and squeeze them dry again. Set the spinach aside in a large bowl.
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4. Heat a heavy skillet over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame seeds and warm them over moderately high heat for 3 to 4 minutes, shaking the pan almost constantly, until they are lightly toasted.
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5. Combine the niban dashi, sugar, soy sauce and a sprinkle of MSG in a small saucepan, stir, and bring to a boil over high heat. Then remove from the heat and cool to room temperature.
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6. Pour the sauce over the spinach and toss together to coat the leaves thoroughly. Divide the spinach among 6 small bowls and sprinkle the top of each with the sesame seeds.
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7. Serve the "horenso hitashi" at room temperature as a first course or vegetable, or as part of a Japanese meal.
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